Women in Food: Four Roots

BY CARA STRICKLAND

Name: Brittany Tyler (CEO) and Rachael Gewock (Operations Manager)

Though Four Roots has only been incorporated since 2021, Brittany and Rachael have been working in the food scene through various roles for over a decade. Contributor Cara Strickland sat down with them to pick their brains on what it's like being a woman in the food industry. Learn more about what they do below and at fourroots.org.

Tell me about what you do and how long you’ve been doing it?

Brittany: We are a food hub located in the heart of downtown Spokane. Our focus is on providing our local and regional agricultural producers with increased market access and sales channel stability while building equitable access to whole, nutritious, local food in our community. We work with multiple organizations across Spokane County to provide free food box distributions and aggregate boxes for other community organizations. We also work toward increasing educational and sales programming in agriculture in Spokane. We are closely partnered with the Spokane Conservation District in the buildout and launch of the Scale House Market as well, which will be our community's only permanent-structure, year-round market, kitchen and educational center. 

Tell us more about the Scale House Market?

Brittany: The Scale House Market is a project we've been working on for about two years now. Through the pandemic years, we saw an increase in food insecurity for sure, but also a decrease in the stability of our local food system. We see fewer and fewer small family farms every year as farmers age out of the industry and are not replaced or don't have a succession plan. New and beginning farmers face the obstacle of adapting to an ever-changing environment and market scene, learning adaptive growing and sales techniques, plus the challenges any new venture faces.

In 2017, the Spokane Conservation District purchased the 50-acre property previously established as the Spokane Rocks Products Quarry. Along with the rehabilitation and revitalization of the property, the SCD has been closely tied with small agriculture through their Vets on the Farm program. Director Vicki Carter has partnered with Four Roots in various ways over the last few years, and our partnership has grown to include the mutual mission of supporting farmers and feeding our community with nutritious food items and the education necessary to use them.

On the SCD property is the old Scale House. Used by asphalt trucks to weigh their loads before heading to job sites, the Scale House is a sturdy, purpose-built structure. In that building, we saw the potential for an opportunity Spokane is lacking: a permanent-structure, year-round market. 

The key tenets of this market include:

• on-site infrastructure such as stalls/booths, tables, power access, etc. for open-air seasonal vendors

• on-site cold, dry and frozen storage to allow for inventory management and lowered logistical barriers 

• built-in commercial learning kitchen to provide space for value-added processing and production for vendors, as well as community-centered educational classes, demonstrations and clinics or series

• year-round indoor mercantile space for vendor sales in any season

• wraparound support services for vendors to include training, day-of support, educational opportunities and more

An event and theme-driven market, there truly will be something for every community member here. We are excited to launch this project, and expect to be open to the public in spring 2025. We are currently in the middle of our capital campaign as we seek corporate sponsors, public and private donors and other contributions. More information can be found on our website: thescalehousemarket.com. 

What do you think would surprise people about what you do?

Brittany: We strive to increase nutritional density and value in our boxes. While it's true that any food is better than no food, our goal is to ensure that we are distributing the highest quality ingredients we can possibly find. This means we source almost exclusively from the Pacific Northwest, with many of our products coming from the Spokane area and its surrounding counties.

What is your favorite thing about your work?

Brittany: There is a deep satisfaction that comes with sharing food with your neighbors. Regardless of your background, culture, identity, or economic status, everyone eats. This work truly connects us with our community on a very basic level.

Have there been any particular trials or triumphs related to being women in your industry? 

Brittany: We have the distinct pleasure of being a 75% women-staffed organization. Our triumph comes in equal pay for equal performance, flexibility in employment opportunities and the ability to provide women in our community with a stable and sustainable career option. 

What do you like most about working in and living in our region?

Brittany: Spokane and the PNW are an incredible place to live and work. Our food scene is growing exponentially and much of that is due to our farmers and producers and their ability to provide our culinary scene with amazing produce, proteins, dairy and dry goods. We have met and worked with so many individuals and organizations in our local area that we may otherwise never have known about, but we are a really wonderful community here. 

Rachael: I grew up here and have lived and visited many places, but the speed of the INW is comforting. After co-founding Four Roots, my eyes have been blown wide open to the immense opportunity and community just waiting to be built around here. There are a lot of creative and compassionate people who are just desperate to feed, love and support one another. I also have been connected and encouraged by all the efforts being made to regentrify the area and bring about newness in community events and attractions, real estate and small business support.

What are your favorite things to cook and eat? Where do you like to dine out locally?

Brittany: I come from a pastry background and love to make all the things that end the day on a sweet note — cakes, pies, tarts, cookies and more. When it comes to eating, I love anything fresh and inventive. I often say I'll try anything twice. My favorite places to eat in the area are Kismet, Durkins, Feast World Kitchen and Kuni’s.

Rachael: I have so many favorites. I have managed a couple farmers markets in Spokane and fell in love with the food truck scene. Some of my favorites are Surge Coffee Co. (woman owned), Teas Company (woman owned), Skewers and Crepe Café Sisters. As for a dining establishment, I will always take friends to Chaps, because Celeste is probably one of my most favorite humans and they have great food.

What do you wish people knew about the work you do?

Brittany: We want people to know their food. Not necessarily on a "who were that chicken's friends" level, but on a basic, fundamental level. To be able to recognize a rutabaga in its whole form, know how to prepare and eat it and why it's beneficial for you to do so. We want to walk beside our community in learning and restoring the skills that many have lost or never gained in the last couple of generations and build a more sustainable future for our food system.

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